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E – Content

First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to F&B service
  1. Introduction to FnB
  2. Introduction to FnB sectors
Equipment- types and usage
F&B service personnel
  1. Attributes of F&B Service Personnel
  2. F&B service personnel
Types of service
Billing methods and control methods
  1. Order Taking Methods
  2. Billing and Payment Methods
Chapter Name Recorded Lecture Notes Reference Books
Introduction
  1. Introduction
  2. Introduction Part II
Management thought: A journey since inception
  1. Management Thought I
Planning
  1. Planning – Part – I
  2. Planning Part – 3
Organizing
  1. Principles of Management
  2. Principles of Organizing
  3. Types of Organization
  4. Planning {Part – 5}
Leadership
Motivation
  1. Types of Motivation
  2. Motivation Theories
Communication
Coordination
  1. Coordination
Controlling
Chapter Name Recorded Lecture Notes Reference Books
General French
  1. French Greetings and Phrases Part 1
  2. French Greetings and Phrases Part 2
Bonjour
La nourriture
  1. La nourriture
Le Service
Chapter Name Recorded Lecture Notes Reference Books
Nature and process of Communication
  1. Nature & Process of Communication
Chapter1
Types of Communication
  1. Types of Communication Part 1
Chapter2
Barriers to Effective Communication
  1. Barriers to Effective Communication
Chapter3
Reading
  1. Importance of Reading
  2. Reading Strategies
Chapter4
Written communication skills
Oral Communication
  1. Verbal Communication
Non-verbal Communication
  1. Non Verbal Communication
First Year Sem - II
Chapter Name Recorded Lecture Notes Reference Books
Stock
  1. Composition, rules & types of stocks
  2. Stock recipes & related terms
Chapter1
Soup
  1. Soups
Chapter2
Sauces
  1. Sauces
  2. 3.1 Sauces
  3. components of sauces – part 1
  4. components of sauces – part 2
  5. Classification of Sauces
Chapter3
Egg Cookery
Vegetable and fruit cookery
  1. Vegetable and fruit cookery
  2. Fruit Cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Food contamination and control measures
Organic food
Kitchen stewarding
Chapter Name Recorded Lecture Notes Reference Books
Coordination of housekeeping with other departments
  1. Co-ordination of Housekeeping with Other departments Part 1
  2. Co ordination of Housekeeping with Other Departments Part 2
  3. Coordination of Housekeeping with other department
Daily routine of the Housekeeping department
Cleaning routine of Guest rooms
  1. Frequency of Cleaning & Spring Cleaning
Cleaning routine of Public area
  1. 4.1 Public areas to be maintained
  2. 4.2 Public area cleaning part 1
  3. 4.2 Public area cleaning part 2
Control desk
  1. 5.1 and 5.2 Housekeeping Control desk
  2. 5.3 Lost and Found Procedure, Minibar Operation
Introduction to Guest cycle
Reservation
Pre-arrival procedures
Guest arrival
Guest stay Chapter10
Chapter Name Recorded Lecture Notes Reference Books
Revision des verbs
La nourriture et les boissons
Termes culinaires
Chapter Name Recorded Lecture Notes Reference Books
Listening skills
  1. Listening Skills
Oral Communication Skills
  1. Verbal Communication
Reading
Writing
Trending Hospitality Communication
  1. Telephone etiquette part-I
  2. Telephone etiquette part-II
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Accounting
Double Entry System of Book – keeping
Journal and Ledger
Special Functions Book
Cash book
Trial Balance
Final accounts of Small Hotels and Restaurants
Chapter Name Recorded Lecture Notes Reference Books
Introduction to supply chain management
  1. SCM- Introduction
Logistics
Supply chain management
  1. Functions of SCM
Distribution management
Recent issues in SCM
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Impression Management – Introduction to soft skills
  1. Introduction to Soft Skills
  2. 10 Essential Soft Skills
  3. The impact of Social Image and Positive Self Presentation on your career
Personality profile
  1. Personality Profile
Personality Enrichment
  1. Self Esteem Part 1
  2. Self Esteem Part 2
Chapter4
Expectations of Recruiters
  1. Expectations of Recruiters.
Professional Communication Chapter6
Case studies
Stress Management
  1. Stress Management
  2. strategies to manage stress
Chapter8
Time management
  1. Team work
  2. Quick strategies for Time Management
Transactional Analysis
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Sales
  1. Introduction to hospitality sales
  2. coordination of sales with other departments
  3. Difference between sales and marketing
  4. Hospitality Products and services
Chapter1
Organization of Sales Department
  1. Organization Structure of sales Department
  2. Role of personnel in Sales Dept.
Chapter2
Recruitment and training
  1. Attributes of Sales Personnel
Chapter3
Internal sales
  1. Role of employees in internal sales
Chapter4
Banquet and Meeting Room Sales
  1. Sales Approach
Chapter5
Hospitality Sales Process
Selling practices
  1. Selling Practices – Market segmentation
Role of Technology in Hospitality Sales
  1. Office Automation
Chapter Name Recorded Lecture Notes Reference Books
Computer Fundamentals
  1. Computer Fundamental
  2. Computer Network
Chapter1
Windows
  1. Windows
Chapter2
DOS – (Disk Operating System) Chapter3
MS- Word Chapter4
MS -Excel Chapter5
MS – PowerPoint
Internet/ Email
E commerce and ERP
Cloud computing & Social Media
Second Year Sem - IV
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Introduction to Quantity food production
Volume forecasting
  1. Food Cost Calculation
  2. Menu Engineering
  3. Menu Mix and Menu engineering
Chapter2
Yield Management
  1. Yield management
Introduction to Equipment used in Quantity Food Production
  1. Equipments formbulk Cooking
Menu planning
  1. Menu Planning
Purchasing and Indenting for Quantity Kitchen
  1. Purchasing & duties of purchasing Manager
  2. Indenting
Chapter6-I
Chapter6-II
Indian regional cooking
  1. PPT ON PUNJABI CUISINE
Chapter Name Recorded Lecture Notes Reference Books
Safety and First aid
  1. Safety & First aid Potentially hazardous condition
Pest control
  1. Pest Control
Complaint Handling in Housekeeping department
Interior designing
  1. INTERIOR DESIGNING
  2. Objectives of Design
Refurbishing & Redecoration
Night auditing
  1. Night Audit
Sales Techniques for Front Office Department
Avenues for Sales Promotion
Room tarriff
Chapter Name Recorded Lecture Notes Reference Books
Events & MICE
  1. Events and MICE
Planning an event
Organising an event
Legal compliance
  1. Legal Compliance
  2. 4.1-Business Registration
  3. 4.2-Liquor Licencing-Part-1
  4. Part 2-EM-C404-Ch.4-LC-4.2
  5. Part 3-EM-Legal Compliance -4.2
  6. EM-Legal Compliance-4.3
  7. EM-Legal Compliance-4.4
  8. Event Mgmt.-Legal Compliance -4.5
Planning venues
Meeting Planners
  1. Meeting Planners
Dealing with vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Basic Requirements of ISO 22000 & FSSAI
  1. Overview of ISO 22000
Management’s Role in Implementation of FSMS
  1. Basic Requirements Part I
  2. Basic Requirements Part II
Planning and Developing for Safe Products
  1. Role of Management
Hazard Analysis
  1. Planning & Designing Part I
  2. Planning & Designing Part II
Planning and Developing for Safe Products
  1. Hazard Analysis – I
Improvement of the Food Safety Management system
  1. Developing a HACCP Plan – I
  1. Control of Non-Conformity
  1. Validation of Control Measure – 1
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM Chapter1
Relationship Marketing
  1. Relationship Marketing
Chapter2
Service quality Chapter3
Customer loyalty and satisfaction
  1. Customer Loyalty & Satisfaction
Chapter4
Customer relationship and feedback
  1. Evaluating New Business Opportunities
Chapter5
CRM system
  1. Customer Retention and Feedback
Chapter6
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
Restaurant and Bar Facility Designing
Kitchen Layout & Design
  1. Kitchen layout and design
Designing of Front Office Department
  1. Equpiement Requirement and Its Placement
Designing of Housekeeping department
  1. Facility Planning- Fixtures and Fittings in Guestrooms
  2. Planning of Guestrooms – Part 1
  3. Planning of Guestrooms – Part 2
Ancillary areas
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
European / Continental cuisine
Nouvelle cuisine
  1. Nouvelle cuisine video-I
  2. Nouvelle cuisine video-II
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Meat Cookery
  1. Meat Cookery-Part-I
  2. Meat Cookery-Part-II
  3. Meat cookery Part-III
Fish Mongery
  1. Fish Mongery- I
  2. Fish Mongery-II
Balanced Diet
Convenience Foods
  1. Convenience food part -I
  2. Convenience food part -II
Kitchen Layout & Design
  1. Kitchen layout and design
Chapter Name Recorded Lecture Notes Reference Books
Pioneers of The Hotel Industry
  1. Founders of the Hotel industry
Social Skills Required for Front Office
Concierge
Planning of a Lobby & Front Desk
Designing of Brochures & Tariff cards
Property Management Systems in Front office
Legal Concerns in Front Office
Chapter Name Recorded Lecture Notes Reference Books
Overview of Networking Concepts
Information Security Concepts
Security Threats and Vulnerabilities
Cryptography / Encryption
Security Management Practices
Security Laws and Standards
Access Control and Intrusion Detection
Server Management and Firewalls
Security for VPN and Next Generation Technologies
Security Architectures and Models
System Security
OS Security
Wireless Networks and Security
Chapter Name Recorded Lecture Notes Reference Books
Introduction to HRM
  1. Introduction and History of HRM
  2. Evolution of Human Resource Management
  3. Introduction to Human Resource Management
  4. Role of Human Resource Management
  5. Functions of Human Resource Management
Human Resource Planning in Hospitality
  1. Human Resource Planning Part-1
  2. Job Analysis & Job Design
  3. Job Description
  4. Job Specification
  5. Service Profit Chain
Human Resource Development
  1. Introduction to the concept of HRD
  2. Induction & Orientation
  3. Training & Development
Performance Management and Appraisal
  1. Performance appraisal – Part I
  2. Performance appraisal – Part II
Performance and Job Evaluation
  1. Demand and Capacity Management
Compensation Administration
Incentive and Benefits
Grievances & Discipline
Labour – Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Event management
  1. Introduction
  2. Introduction to Event Management
Planning an Event
Organizing the Event
During the event
Licenses required in Events
  1. Legal Compliance
Planning Venues
  1. Planning Venues
Marketing the Event
Dealing with Vendors
  1. Dealing with Vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to MIS
Hotel Information System
Computer Based Reservation System
Rooms Management Applications
Guest Accounting Module
Property Management System Interfaces
Point of Sale Systems (POS)
Selecting and Implementing Computer Systems
Final Year Sem - VII
Chapter Name Recorded Lecture Notes Reference Books
Principles of Restaurant Planning with Operations
  1. Source of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI Guidelines
  4. FSSAI guidelines Part II
  5. Concept Development
  6. Concept Development
Chapter1
Principles of Bar Planning with Operations Chapter2

Chapter2-A

Principles of Menu Merchandising
  1. Principles of Menu Merchandising-I
  2. Principles of Menu Merchandising-II
Chapter3

Chapter3 A

Principles and Practices of Food Controlling
  1. Introduction to F & B Controls
  2. Practices of Food Controlling
  3. Practices of Food Controlling – II
Chapter4
Principles and Practices of Beverage Controlling
  1. Methods of Beverage Control
Chapter5

Chapter5 A

Revenue Control Systems in F&B service Chapter6

Chapter6 A

Latest trends in Wine Service
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
  1. INTERIOR DESIGNING Part-I
  2. INTERIOR DESIGNING Part-II
Floor Coverings and Finishes
Windows and window Treatments
Soft Furnishings and Accessories
Guestroom Furniture
Wall Coverings
Ergonomics
Chapter Name Recorded Lecture Notes Reference Books
Planning for Front Office Operations
  1. Standard Operating Procedure (SOP)
Chapter1
Staffing of the Front Office
  1. Planning for Front office Staffing
  2. Duty Rota
Chapter2
Budgeting for Front Office
  1. Forecasting Techniques
Chapter3
Control Systems at Front Office Chapter4
Revenue management
  1. Revenue Management I
  2. Revenue Management II
  3. Revenue Management III
Yield Management
  1. Yield Management
  2. Yield Management – II
Forecasting
  1. Forecasting Room Availability Part I
  2. Forecasting Part – I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Chapter1
ISO 22000 – Food Safety Management System (FSMS)
  1. Overview of ISO 22000
Chapter2
Basic Requirements of ISO 22000
  1. Basic Requirements Part I
  2. Basic Requirements Part II
Chapter3
Management’s Role in Implementation of FSMS
  1. Role of Management
Chapter4
Planning and Developing for Safe Products
  1. Planning & Designing Part I
  2. Planning & Designing Part II
Chapter5
Hazard Analysis
  1. Hazard Analysis – I
Chapter6
Developing the HACCP Plan
  1. Developing the HACCP Plan – I
Chapter7
Control of Non-Conformity
  1. Control of Non-Conformity
Chapter8
Validation, Verification and Improvement of the Food Safety Management System Chapter9
Chapter Name Recorded Lecture Notes Reference Books
Quality
  1. Quality
Chapter1

 

Core Concepts of TQM
  1. Core Values of TQM
Chapter2
Quality Gurus and their Vision
  1. Quality Gurus and their Vision
Chapter3
Core values of Japanese Management
  1. Japanese Management
Chapter4
Quality Certifications and Audits Chapter5
Employee Satisfaction
  1. Employee satisfaction & empowerment
  2. Employee satsfaction Survey
Chapter6
Culture at work
  1. Work Culture
Chapter7
Problem Solving Tools
  1. Problem Solving Techniques
Chapter8
Kaizen
  1. Kaizen
Chapter9
Customer Satisfaction
  1. Customer Satisfaction
Chapter10
Quality Costs
  1. Quality Costs
Chapter11
Communication and its importance in TQM
  1. Communication and its importance
Chapter12
Chapter Name Recorded Lecture Notes Reference Books
MICE
  1. Events & MICE
Chapter1
Infrastructure for MICE
  1. Infrastructure for MICE
Chapter2
Conventions and Conferences
  1. Conventions & Conferences
Chapter3
Meeting Planners
  1. Meeting Planners
Chapter4
Trade Fair and Exhibitions
  1. Trade Fair & Exhibitions
Chapter5
Incentive Travel
  1. Incentive Travel
Chapter6
Budgeting of MICE
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
  1. Introduction to CRM
Chapter1
Relationship Marketing
  1. Relationship Marketing
Chapter2
Service Quality Chapter3
Customer Loyalty and Satisfaction
  1. Customer Loyalty & Satisfaction
  2. Introduction to Customer Loyalty
Chapter4
Customer Retention and Feedback
  1. Evaluating New Business Opportunities
  2. Customer Retention and Feedback
Chapter5
CRM System
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
  1. Introduction to facility planning
  2. Design Considerations for building and rooms
  3. Systematic Layout planning
  4. Feasibility Report
  5. Blue Print
Chapter1
Restaurant and Bar Facility Designing
  1. Sources of finance
  2. Design Considerations
Chapter2
Kitchen layout and Design
  1. Kitchen layout and design
Designing of Front Office Department
Designing of House- keeping Department
  1. Design consideration for Lobby
  2. Considerations for designing HKdepartment
Ancillary Areas
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the concept of Small Business Management
  1. Introduction to SBM
  2. Customer Retention and Feedback
Chapter1
Evaluating New Business Opportunities
  1. Evaluating New Business Opportunities
Chapter2
Legal Aspects for small business Chapter3
Manage a small team
  1. Case study on CCD downfall
Chapter4
Market the small business Chapter5
Small Business Finances
  1. Small Business Finances
Technology for Small business
Sickness in Small Business Enterprise
  1. Sickness in Small Business Enterprise
Preparing Business Plan
Chapter Name Recorded Lecture Notes Reference Books
Maintenance and Replacement Policy
  1. Maintenance and Calibration of Equipments
  2. Importance of Maintenance in Hotel Industry
Refrigeration
Air Conditioning
Fuels
Electricity
Water Systems
Energy and its Conservation
Safety and Security in Hotel
Final Year Sem - VIII
Chapter Name Recorded Lecture Notes Reference Books
Revision
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
  1. Menu Engineering
Product Research and Development
  1. Plate Presentation Techniques
  2. Molecular Gastronomy-I
  3. Molecular Gastronomy-II
  4. Molecular Gastronomy-III
  5. Food Styling Part I
  6. Food Styling Part II
Chapter Name Recorded Lecture Notes Reference Books
Facilities Planning
Managing Housekeeping Personnel
New Property Operations
Changing Trends in House Keeping
House keeping in organisations other than Hotels
Use of Computer Technology in House Keeping
Audits in House keeping Department
Internal Environment
Chapter Name Recorded Lecture Notes Reference Books
Hotel image Building through Franchising
New concept in Hotels
  1. SPA
Loyalty Program
Front Desk as The Hub of the Hotel
Security and Safety Systems
Guest managment
Latest trends at Front Desk Department
Chapter Name Recorded Lecture Notes Reference Books
Research Methodology
  1. Research Methodology
Chapter Name Recorded Lecture Notes Reference Books
Introduction to organizational behaviour
  1. Introduction to OB
Chapter1
Perception, Personality and Learning
Values Attitude and Emotions
Group Dynamics and Team building Chapter4
Stress and Conflict management Chapter5
Power and Politics
Organizational Culture
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Managerial Economics
  1. Managerial Economics
Demand Analysis
  1. Demand Analysis Types of demand
Supply Function
  1. Managerial Economics Supply-1
Cost Analysis
  1. Cost Analysis- Real Cost & Oportunity cost
Production Analysis
Market Structure
+ BHMCT
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to F&B service
  1. Introduction to FnB
  2. Introduction to FnB sectors
Equipment- types and usage
F&B service personnel
  1. Attributes of F&B Service Personnel
  2. F&B service personnel
Types of service
Billing methods and control methods
  1. Order Taking Methods
  2. Billing and Payment Methods
Chapter Name Recorded Lecture Notes Reference Books
Introduction
  1. Introduction
  2. Introduction Part II
Management thought: A journey since inception
  1. Management Thought I
Planning
  1. Planning – Part – I
  2. Planning Part – 3
Organizing
  1. Principles of Management
  2. Principles of Organizing
  3. Types of Organization
  4. Planning {Part – 5}
Leadership
Motivation
  1. Types of Motivation
  2. Motivation Theories
Communication
Coordination
  1. Coordination
Controlling
Chapter Name Recorded Lecture Notes Reference Books
General French
  1. French Greetings and Phrases Part 1
  2. French Greetings and Phrases Part 2
Bonjour
La nourriture
  1. La nourriture
Le Service
Chapter Name Recorded Lecture Notes Reference Books
Nature and process of Communication
  1. Nature & Process of Communication
Chapter1
Types of Communication
  1. Types of Communication Part 1
Chapter2
Barriers to Effective Communication
  1. Barriers to Effective Communication
Chapter3
Reading
  1. Importance of Reading
  2. Reading Strategies
Chapter4
Written communication skills
Oral Communication
  1. Verbal Communication
Non-verbal Communication
  1. Non Verbal Communication
First Year Sem - II
Chapter Name Recorded Lecture Notes Reference Books
Stock
  1. Composition, rules & types of stocks
  2. Stock recipes & related terms
Chapter1
Soup
  1. Soups
Chapter2
Sauces
  1. Sauces
  2. 3.1 Sauces
  3. components of sauces – part 1
  4. components of sauces – part 2
  5. Classification of Sauces
Chapter3
Egg Cookery
Vegetable and fruit cookery
  1. Vegetable and fruit cookery
  2. Fruit Cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads Used
  2. Types of Sandwiches
  3. Storage, Precaution & Handling
Food contamination and control measures
Organic food
Kitchen stewarding
Chapter Name Recorded Lecture Notes Reference Books
Coordination of housekeeping with other departments
  1. Co-ordination of Housekeeping with Other departments Part 1
  2. Co ordination of Housekeeping with Other Departments Part 2
  3. Coordination of Housekeeping with other department
Daily routine of the Housekeeping department
Cleaning routine of Guest rooms
  1. Frequency of Cleaning & Spring Cleaning
Cleaning routine of Public area
  1. 4.1 Public areas to be maintained
  2. 4.2 Public area cleaning part 1
  3. 4.2 Public area cleaning part 2
Control desk
  1. 5.1 and 5.2 Housekeeping Control desk
  2. 5.3 Lost and Found Procedure, Minibar Operation
Introduction to Guest cycle
Reservation
Pre-arrival procedures
Guest arrival
Guest stay Chapter10
Chapter Name Recorded Lecture Notes Reference Books
Revision des verbs
La nourriture et les boissons
Termes culinaires
Chapter Name Recorded Lecture Notes Reference Books
Listening skills
  1. Listening Skills
Oral Communication Skills
  1. Verbal Communication
Reading
Writing
Trending Hospitality Communication
  1. Telephone etiquette part-I
  2. Telephone etiquette part-II
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Accounting
Double Entry System of Book – keeping
Journal and Ledger
Special Functions Book
Cash book
Trial Balance
Final accounts of Small Hotels and Restaurants
Chapter Name Recorded Lecture Notes Reference Books
Introduction to supply chain management
  1. SCM- Introduction
Logistics
Supply chain management
  1. Functions of SCM
Distribution management
Recent issues in SCM
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Impression Management – Introduction to soft skills
  1. Introduction to Soft Skills
  2. 10 Essential Soft Skills
  3. The impact of Social Image and Positive Self Presentation on your career
Personality profile
  1. Personality Profile
Personality Enrichment
  1. Self Esteem Part 1
  2. Self Esteem Part 2
Chapter4
Expectations of Recruiters
  1. Expectations of Recruiters.
Professional Communication Chapter6
Case studies
Stress Management
  1. Stress Management
  2. strategies to manage stress
Chapter8
Time management
  1. Team work
  2. Quick strategies for Time Management
Transactional Analysis
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Hospitality Sales
  1. Introduction to hospitality sales
  2. coordination of sales with other departments
  3. Difference between sales and marketing
  4. Hospitality Products and services
Chapter1
Organization of Sales Department
  1. Organization Structure of sales Department
  2. Role of personnel in Sales Dept.
Chapter2
Recruitment and training
  1. Attributes of Sales Personnel
Chapter3
Internal sales
  1. Role of employees in internal sales
Chapter4
Banquet and Meeting Room Sales
  1. Sales Approach
Chapter5
Hospitality Sales Process
Selling practices
  1. Selling Practices – Market segmentation
Role of Technology in Hospitality Sales
  1. Office Automation
Chapter Name Recorded Lecture Notes Reference Books
Computer Fundamentals
  1. Computer Fundamental
  2. Computer Network
Chapter1
Windows
  1. Windows
Chapter2
DOS – (Disk Operating System) Chapter3
MS- Word Chapter4
MS -Excel Chapter5
MS – PowerPoint
Internet/ Email
E commerce and ERP
Cloud computing & Social Media
Second Year Sem - IV
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Introduction to Quantity food production
Volume forecasting
  1. Food Cost Calculation
  2. Menu Engineering
  3. Menu Mix and Menu engineering
Chapter2
Yield Management
  1. Yield management
Introduction to Equipment used in Quantity Food Production
  1. Equipments formbulk Cooking
Menu planning
  1. Menu Planning
Purchasing and Indenting for Quantity Kitchen
  1. Purchasing & duties of purchasing Manager
  2. Indenting
Chapter6-I
Chapter6-II
Indian regional cooking
  1. PPT ON PUNJABI CUISINE
Chapter Name Recorded Lecture Notes Reference Books
Safety and First aid
  1. Safety & First aid Potentially hazardous condition
Pest control
  1. Pest Control
Complaint Handling in Housekeeping department
Interior designing
  1. INTERIOR DESIGNING
  2. Objectives of Design
Refurbishing & Redecoration
Night auditing
  1. Night Audit
Sales Techniques for Front Office Department
Avenues for Sales Promotion
Room tarriff
Chapter Name Recorded Lecture Notes Reference Books
Events & MICE
  1. Events and MICE
Planning an event
Organising an event
Legal compliance
  1. Legal Compliance
  2. 4.1-Business Registration
  3. 4.2-Liquor Licencing-Part-1
  4. Part 2-EM-C404-Ch.4-LC-4.2
  5. Part 3-EM-Legal Compliance -4.2
  6. EM-Legal Compliance-4.3
  7. EM-Legal Compliance-4.4
  8. Event Mgmt.-Legal Compliance -4.5
Planning venues
Meeting Planners
  1. Meeting Planners
Dealing with vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Basic Requirements of ISO 22000 & FSSAI
  1. Overview of ISO 22000
Management’s Role in Implementation of FSMS
  1. Basic Requirements Part I
  2. Basic Requirements Part II
Planning and Developing for Safe Products
  1. Role of Management
Hazard Analysis
  1. Planning & Designing Part I
  2. Planning & Designing Part II
Planning and Developing for Safe Products
  1. Hazard Analysis – I
Improvement of the Food Safety Management system
  1. Developing a HACCP Plan – I
  1. Control of Non-Conformity
  1. Validation of Control Measure – 1
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM Chapter1
Relationship Marketing
  1. Relationship Marketing
Chapter2
Service quality Chapter3
Customer loyalty and satisfaction
  1. Customer Loyalty & Satisfaction
Chapter4
Customer relationship and feedback
  1. Evaluating New Business Opportunities
Chapter5
CRM system
  1. Customer Retention and Feedback
Chapter6
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
Restaurant and Bar Facility Designing
Kitchen Layout & Design
  1. Kitchen layout and design
Designing of Front Office Department
  1. Equpiement Requirement and Its Placement
Designing of Housekeeping department
  1. Facility Planning- Fixtures and Fittings in Guestrooms
  2. Planning of Guestrooms – Part 1
  3. Planning of Guestrooms – Part 2
Ancillary areas
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
European / Continental cuisine
Nouvelle cuisine
  1. Nouvelle cuisine video-I
  2. Nouvelle cuisine video-II
Appetizers (Hot & Cold)
  1. Types of cold appetizers
  2. Types of hot appetizers
Meat Cookery
  1. Meat Cookery-Part-I
  2. Meat Cookery-Part-II
  3. Meat cookery Part-III
Fish Mongery
  1. Fish Mongery- I
  2. Fish Mongery-II
Balanced Diet
Convenience Foods
  1. Convenience food part -I
  2. Convenience food part -II
Kitchen Layout & Design
  1. Kitchen layout and design
Chapter Name Recorded Lecture Notes Reference Books
Pioneers of The Hotel Industry
  1. Founders of the Hotel industry
Social Skills Required for Front Office
Concierge
Planning of a Lobby & Front Desk
Designing of Brochures & Tariff cards
Property Management Systems in Front office
Legal Concerns in Front Office
Chapter Name Recorded Lecture Notes Reference Books
Overview of Networking Concepts
Information Security Concepts
Security Threats and Vulnerabilities
Cryptography / Encryption
Security Management Practices
Security Laws and Standards
Access Control and Intrusion Detection
Server Management and Firewalls
Security for VPN and Next Generation Technologies
Security Architectures and Models
System Security
OS Security
Wireless Networks and Security
Chapter Name Recorded Lecture Notes Reference Books
Introduction to HRM
  1. Introduction and History of HRM
  2. Evolution of Human Resource Management
  3. Introduction to Human Resource Management
  4. Role of Human Resource Management
  5. Functions of Human Resource Management
Human Resource Planning in Hospitality
  1. Human Resource Planning Part-1
  2. Job Analysis & Job Design
  3. Job Description
  4. Job Specification
  5. Service Profit Chain
Human Resource Development
  1. Introduction to the concept of HRD
  2. Induction & Orientation
  3. Training & Development
Performance Management and Appraisal
  1. Performance appraisal – Part I
  2. Performance appraisal – Part II
Performance and Job Evaluation
  1. Demand and Capacity Management
Compensation Administration
Incentive and Benefits
Grievances & Discipline
Labour – Management Relations
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Event management
  1. Introduction
  2. Introduction to Event Management
Planning an Event
Organizing the Event
During the event
Licenses required in Events
  1. Legal Compliance
Planning Venues
  1. Planning Venues
Marketing the Event
Dealing with Vendors
  1. Dealing with Vendors
Chapter Name Recorded Lecture Notes Reference Books
Introduction to MIS
Hotel Information System
Computer Based Reservation System
Rooms Management Applications
Guest Accounting Module
Property Management System Interfaces
Point of Sale Systems (POS)
Selecting and Implementing Computer Systems
Final Year Sem - VII
Chapter Name Recorded Lecture Notes Reference Books
Principles of Restaurant Planning with Operations
  1. Source of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI Guidelines
  4. FSSAI guidelines Part II
  5. Concept Development
  6. Concept Development
Chapter1
Principles of Bar Planning with Operations Chapter2

Chapter2-A

Principles of Menu Merchandising
  1. Principles of Menu Merchandising-I
  2. Principles of Menu Merchandising-II
Chapter3

Chapter3 A

Principles and Practices of Food Controlling
  1. Introduction to F & B Controls
  2. Practices of Food Controlling
  3. Practices of Food Controlling – II
Chapter4
Principles and Practices of Beverage Controlling
  1. Methods of Beverage Control
Chapter5

Chapter5 A

Revenue Control Systems in F&B service Chapter6

Chapter6 A

Latest trends in Wine Service
Chapter Name Recorded Lecture Notes Reference Books
Interior Decoration
  1. INTERIOR DESIGNING Part-I
  2. INTERIOR DESIGNING Part-II
Floor Coverings and Finishes
Windows and window Treatments
Soft Furnishings and Accessories
Guestroom Furniture
Wall Coverings
Ergonomics
Chapter Name Recorded Lecture Notes Reference Books
Planning for Front Office Operations
  1. Standard Operating Procedure (SOP)
Chapter1
Staffing of the Front Office
  1. Planning for Front office Staffing
  2. Duty Rota
Chapter2
Budgeting for Front Office
  1. Forecasting Techniques
Chapter3
Control Systems at Front Office Chapter4
Revenue management
  1. Revenue Management I
  2. Revenue Management II
  3. Revenue Management III
Yield Management
  1. Yield Management
  2. Yield Management – II
Forecasting
  1. Forecasting Room Availability Part I
  2. Forecasting Part – I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to International Organization for Standardization (ISO)
  1. History & Types of ISO Standards
  2. ISO Terminologies
Chapter1
ISO 22000 – Food Safety Management System (FSMS)
  1. Overview of ISO 22000
Chapter2
Basic Requirements of ISO 22000
  1. Basic Requirements Part I
  2. Basic Requirements Part II
Chapter3
Management’s Role in Implementation of FSMS
  1. Role of Management
Chapter4
Planning and Developing for Safe Products
  1. Planning & Designing Part I
  2. Planning & Designing Part II
Chapter5
Hazard Analysis
  1. Hazard Analysis – I
Chapter6
Developing the HACCP Plan
  1. Developing the HACCP Plan – I
Chapter7
Control of Non-Conformity
  1. Control of Non-Conformity
Chapter8
Validation, Verification and Improvement of the Food Safety Management System Chapter9
Chapter Name Recorded Lecture Notes Reference Books
Quality
  1. Quality
Chapter1

 

Core Concepts of TQM
  1. Core Values of TQM
Chapter2
Quality Gurus and their Vision
  1. Quality Gurus and their Vision
Chapter3
Core values of Japanese Management
  1. Japanese Management
Chapter4
Quality Certifications and Audits Chapter5
Employee Satisfaction
  1. Employee satisfaction & empowerment
  2. Employee satsfaction Survey
Chapter6
Culture at work
  1. Work Culture
Chapter7
Problem Solving Tools
  1. Problem Solving Techniques
Chapter8
Kaizen
  1. Kaizen
Chapter9
Customer Satisfaction
  1. Customer Satisfaction
Chapter10
Quality Costs
  1. Quality Costs
Chapter11
Communication and its importance in TQM
  1. Communication and its importance
Chapter12
Chapter Name Recorded Lecture Notes Reference Books
MICE
  1. Events & MICE
Chapter1
Infrastructure for MICE
  1. Infrastructure for MICE
Chapter2
Conventions and Conferences
  1. Conventions & Conferences
Chapter3
Meeting Planners
  1. Meeting Planners
Chapter4
Trade Fair and Exhibitions
  1. Trade Fair & Exhibitions
Chapter5
Incentive Travel
  1. Incentive Travel
Chapter6
Budgeting of MICE
Chapter Name Recorded Lecture Notes Reference Books
Introduction to CRM
  1. Introduction to CRM
Chapter1
Relationship Marketing
  1. Relationship Marketing
Chapter2
Service Quality Chapter3
Customer Loyalty and Satisfaction
  1. Customer Loyalty & Satisfaction
  2. Introduction to Customer Loyalty
Chapter4
Customer Retention and Feedback
  1. Evaluating New Business Opportunities
  2. Customer Retention and Feedback
Chapter5
CRM System
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Facility Planning
  1. Introduction to facility planning
  2. Design Considerations for building and rooms
  3. Systematic Layout planning
  4. Feasibility Report
  5. Blue Print
Chapter1
Restaurant and Bar Facility Designing
  1. Sources of finance
  2. Design Considerations
Chapter2
Kitchen layout and Design
  1. Kitchen layout and design
Designing of Front Office Department
Designing of House- keeping Department
  1. Design consideration for Lobby
  2. Considerations for designing HKdepartment
Ancillary Areas
Chapter Name Recorded Lecture Notes Reference Books
Introduction to the concept of Small Business Management
  1. Introduction to SBM
  2. Customer Retention and Feedback
Chapter1
Evaluating New Business Opportunities
  1. Evaluating New Business Opportunities
Chapter2
Legal Aspects for small business Chapter3
Manage a small team
  1. Case study on CCD downfall
Chapter4
Market the small business Chapter5
Small Business Finances
  1. Small Business Finances
Technology for Small business
Sickness in Small Business Enterprise
  1. Sickness in Small Business Enterprise
Preparing Business Plan
Chapter Name Recorded Lecture Notes Reference Books
Maintenance and Replacement Policy
  1. Maintenance and Calibration of Equipments
  2. Importance of Maintenance in Hotel Industry
Refrigeration
Air Conditioning
Fuels
Electricity
Water Systems
Energy and its Conservation
Safety and Security in Hotel
Final Year Sem - VIII
Chapter Name Recorded Lecture Notes Reference Books
Revision
Personnel Mgmt in kitchen
Kitchen Adminstration
Production Mgmt
Budgetary Control
Menu Engineering
  1. Menu Engineering
Product Research and Development
  1. Plate Presentation Techniques
  2. Molecular Gastronomy-I
  3. Molecular Gastronomy-II
  4. Molecular Gastronomy-III
  5. Food Styling Part I
  6. Food Styling Part II
Chapter Name Recorded Lecture Notes Reference Books
Facilities Planning
Managing Housekeeping Personnel
New Property Operations
Changing Trends in House Keeping
House keeping in organisations other than Hotels
Use of Computer Technology in House Keeping
Audits in House keeping Department
Internal Environment
Chapter Name Recorded Lecture Notes Reference Books
Hotel image Building through Franchising
New concept in Hotels
  1. SPA
Loyalty Program
Front Desk as The Hub of the Hotel
Security and Safety Systems
Guest managment
Latest trends at Front Desk Department
Chapter Name Recorded Lecture Notes Reference Books
Research Methodology
  1. Research Methodology
Chapter Name Recorded Lecture Notes Reference Books
Introduction to organizational behaviour
  1. Introduction to OB
Chapter1
Perception, Personality and Learning
Values Attitude and Emotions
Group Dynamics and Team building Chapter4
Stress and Conflict management Chapter5
Power and Politics
Organizational Culture
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Managerial Economics
  1. Managerial Economics
Demand Analysis
  1. Demand Analysis Types of demand
Supply Function
  1. Managerial Economics Supply-1
Cost Analysis
  1. Cost Analysis- Real Cost & Oportunity cost
Production Analysis
Market Structure
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Generic Skill
  1. Introduction to Generic skills
  2. Lifelong learning
Self-Management and Development
  1. Personality Development
  2. Multiple Intelligence
  3. Quick strategies for Time Management
  4. Dealing with Stress
Team Management
  1. Team Management-I
  2. Team Management-II
Task Management
  1. Task Management
Problem Solving
  1. Problem Solving Part-I
First Year Sem II
Chapter Name Recorded Lecture Notes Reference Books
Stock
Soup
Sauces
  1. Sauces
  2. 3.1 Sauces
  3. Classification of Sauces
Egg Cookery
Vegetable and fruit cookery
  1. Vegetable and fruit cookery
  2. Fruit Cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads used
  2. Types of sandwich
  3. Handling & Precaution
Appetizers
  1. Types of cold appetizers
  2. hot appetizers
Introduction to Bakery & Confectionery
  1. BAKING TOOLS
Chapter Name Recorded Lecture Notes Reference Books
Pre-Arrival Procedures
  1. Pre-Arrival Activities
  2. Pre-Arrival activities for Group
Chapter1
Guest Arrival
  1. Guest Arrival Part I
  2. Guest Arrival Part II
  3. Guest Arrival III
  4. Arrival
  5. Arrival-part 2
Guest Stay
  1. Guest Stay Part I
  2. Guest stay
Guest Departure
  1. Guest departure
Methods of Payment
Chapter Name Recorded Lecture Notes Reference Books
General French
  1. French Greetings and Phrases Part 1
  2. French Greetings and Phrases Part 2
Grammer
Food & Beverage Service
Food Production
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
  2. Kerala Cuisine
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication
  1. Barriers to Effective Communication
Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
  1. Telephone etiquette part-I
  2. Telephone etiquette part-II
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
  1. Chapter2
  2. Chapter2-A
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Third Year Sem V
Chapter Name Recorded Lecture Notes Reference Books
Room sales accounting
Control in hotel and catering industries
Introduction to basic cost concepts
Elements of cost and cost sheet
Methods of costing
Concepts related to financial management
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
Restaurant planning & Operations
  1. Sources of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI GUIDELINES
  4. FSSAI GUIDELINES -II
Personnel Management in F& B Service
  1. Personnel Management in F& B Service
  2. Personal Management Part II
Lighting
Budgeting
  1. Introduction to Budget and control
  2. Menu Engineering
  3. Menu Engineering II
F & B Management in other types of outlets -Fast Food, Industrial Catering,
  1. Industrial Catering
  2. Fast Food Outlets
  3. Hotel & Quality Restaurants
  4. Transport Catering
Transport Industry
  1. Transport Industry-I
  2. Transport Industry-II
  3. Transport Catering
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Colour
  1. Colors
  2. Color Scheme
  3. Psycological Effets of Colors
  4. Hotel furniture
Lighting
  1. Lighting
  2. Lighting-2
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
  1. Events & MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to TQM
Theory by Quality Guru to TQM
Introduction to Quality Standards
  1. ISO 9000 and ISO 14000
  2. HACCP-PART 1
  3. ELEMENTS OF EMS
Problem solving Tools & techniques
  1. Problem Solving Techniques
Role of People in TQM
Customer Satisfaction and Quality
  1. Customer Satisfaction
  1. CUSROMER SATISFACTION- SOME FACTS
Chapter Name Recorded Lecture Notes Reference Books
Introduction to entrepreneurship
The entrepreneurial process
Women entrepreneurs
Identifying the opportunity
Market survey & resource mobilization
Finance & accounting
  1. Finance& accounting
Corporate social responsibility
Study of entrepreneurs biographies
+ BSc HS
First Year Sem - I
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Generic Skill
  1. Introduction to Generic skills
  2. Lifelong learning
Self-Management and Development
  1. Personality Development
  2. Multiple Intelligence
  3. Quick strategies for Time Management
  4. Dealing with Stress
Team Management
  1. Team Management-I
  2. Team Management-II
Task Management
  1. Task Management
Problem Solving
  1. Problem Solving Part-I
First Year Sem II
Chapter Name Recorded Lecture Notes Reference Books
Stock
Soup
Sauces
  1. Sauces
  2. 3.1 Sauces
  3. Classification of Sauces
Egg Cookery
Vegetable and fruit cookery
  1. Vegetable and fruit cookery
  2. Fruit Cookery
Salads and salad dressings
  1. Salads
Sandwiches
  1. Parts & Breads used
  2. Types of sandwich
  3. Handling & Precaution
Appetizers
  1. Types of cold appetizers
  2. hot appetizers
Introduction to Bakery & Confectionery
  1. BAKING TOOLS
Chapter Name Recorded Lecture Notes Reference Books
Pre-Arrival Procedures
  1. Pre-Arrival Activities
  2. Pre-Arrival activities for Group
Chapter1
Guest Arrival
  1. Guest Arrival Part I
  2. Guest Arrival Part II
  3. Guest Arrival III
  4. Arrival
  5. Arrival-part 2
Guest Stay
  1. Guest Stay Part I
  2. Guest stay
Guest Departure
  1. Guest departure
Methods of Payment
Chapter Name Recorded Lecture Notes Reference Books
General French
  1. French Greetings and Phrases Part 1
  2. French Greetings and Phrases Part 2
Grammer
Food & Beverage Service
Food Production
Second Year Sem - III
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
  2. Kerala Cuisine
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication
  1. Barriers to Effective Communication
Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
  1. Telephone etiquette part-I
  2. Telephone etiquette part-II
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
Chapter2
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Chapter Name Recorded Lecture Notes Reference Books
Introduction to Quantity Food Production
  1. Intro to Quantity food production
Volume Forecasting Chapter2
Menu Planning
  1. Menu Planning Principles and Techniques
  2. Food Cost Calculation
  3. Menu Engineering
  4. Menu Mix and Menu engineering
Introduction to fish Cookery
  1. Fish Mongery-I
  2. Fish Mongery-II
Chapter4
Larder / Garde Manger
  1. Larder- I
  2. Larder- Tools and equipments
Chapter5
Indian Regional cooking Chapter6
Yeast dough (fermented goods)
  1. Types of yeast doughs
  2. Stages in bread making
Cake making
Cookies
Chapter Name Recorded Lecture Notes Reference Books
Section I
Contract Cleaning Chapter1
Pest Control
  1. Pest Control
Chapter2
Safety & Security Processes
  1. Safety and Security Procedures part 1
  2. Safety and Security Principles-Part 2
Chapter3
Environment practices in Housekeeping
Linen & Uniform room
  1. Linen Room-I
  2. Linen Room-II
  3. Linen Room-III
Chapter5
Laundry Operations
Flower Arrangement
  1. Flower Arrangement Part-I
  2. Flower arrangement Part-II
  3. Flower arrangement Part-III
  4. Types of flower arrangements
Section II
Front Office Accounting Chapter1
Calculation of various Statistical data using formulae
Reports
Guest Relations Chapter4
Situation Handling
  1. Situation Handling at Front office
Chapter5
Chapter Name Recorded Lecture Notes Reference Books
Multidisciplinary nature of Environmental Studies
  1. Introduction to Environmental Studies
Chapter1
Natural Resource
  1. Natural Resource – Forest Resources
  1. Chapter2
  2. Chapter2-A
Chapter Name Recorded Lecture Notes Reference Books
Nature and Process of Communication
  1. Nature & Process of communication
  1. Chapter1
  2. Chapter1A
Types of Communication
  1. Types of Communication Part-I
Chapter2
Barriers of effective communication Chapter3
Listening skills
  1. Listening Skills
Chapter4
Oral Communication
  1. Verbal Communication
Body Language
  1. Non Verbal Communication
Written communication skills
Trending Hospitality Communication
Third Year Sem V
Chapter Name Recorded Lecture Notes Reference Books
Room sales accounting
Control in hotel and catering industries
Introduction to basic cost concepts
Elements of cost and cost sheet
Methods of costing
Concepts related to financial management
Third Year Sem - VI
Chapter Name Recorded Lecture Notes Reference Books
Restaurant planning & Operations
  1. Sources of finance for F & B service outlets
  2. Design Considerations
  3. FSSAI GUIDELINES
  4. FSSAI GUIDELINES -II
Personnel Management in F& B Service
  1. Personnel Management in F& B Service
  2. Personal Management Part II
Lighting
Budgeting
  1. Introduction to Budget and control
  2. Menu Engineering
  3. Menu Engineering II
F & B Management in other types of outlets -Fast Food, Industrial Catering,
  1. Industrial Catering
  2. Fast Food Outlets
  3. Hotel & Quality Restaurants
  4. Transport Catering
Transport Industry
  1. Transport Industry-I
  2. Transport Industry-II
  3. Transport Catering
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Colour
  1. Colors
  2. Color Scheme
  3. Psycological Effets of Colors
  4. Hotel furniture
Lighting
  1. Lighting
  2. Lighting-2
Windows & window treatment
Soft furnishing & Accessories
Floor, Floor finishes & Wall Coverings
Planning of a Guest Room
Environmental Practices in Housekeeping
MICE
  1. Events & MICE
Front Office Staffing
Use of computer technology in Rooms Division
Yield Management
Chapter Name Recorded Lecture Notes Reference Books
Introduction to TQM
Theory by Quality Guru to TQM
Introduction to Quality Standards
  1. ISO 9000 and ISO 14000
  2. HACCP-PART 1
  3. ELEMENTS OF EMS
Problem solving Tools & techniques
  1. Problem Solving Techniques
Role of People in TQM
Customer Satisfaction and Quality
  1. Customer Satisfaction
  1. CUSROMER SATISFACTION- SOME FACTS
Chapter Name Recorded Lecture Notes Reference Books
Introduction to entrepreneurship
The entrepreneurial process
Women entrepreneurs
Identifying the opportunity
Market survey & resource mobilization
Finance & accounting
  1. Finance& accounting
Corporate social responsibility
Study of entrepreneurs biographies

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